This is our first coffee from Nicaragua and it is our new favorite. As soon as you open the bag you are hit with a blast of blueberry candy! This also carries over as you sip.

La Bastilla Coffee Estate, located in the northeast region of Jinotega, Nicaragua, is renowned for its coffee. Surrounded by the natural reserve Cerro Datanli El Diablo, just a few kilometers from Lago de Apanas, Finca La Bastilla is a tropical paradise for the fauna and flora founded on deep, favorable
volcanic soils. Since 2003, the farm has been certified by the Rainforest Alliance and is striving for continued excellence. On its two farms, La Bastilla and Santa Luz, the estate employs around 50 permanent and up to 500 temporary employees during the harvest season.

Finca La Bastilla creates opportunities for sustainable lifestyle and income through activities including education at the La Bastilla Agricultural Boarding School, providing onthe-job training for students and hosting an ecolodge for visitors who become part of the farm’s activities. The environment is conserved by maintaining efficient use of river water. To prevent pollution, contaminated water is treated in bio-digesters, producing methane gas. this gas is channeled to the kitchen to be used for cooking.

Product image by: Cordilia Persen via Flickr

Roast: Light
Acidity: Mild
Body: Medium
Varietal: Caturra, Red & Yellow Catuai, Parainema, Java, SL28, Geisha
Producers: La Bastilla Coffee Estates


Nicaragua La Bastilla natural

It all started as a search for better coffee that turned into a hobby and then into a passion. In 2017, after years of home roasting and apprenticing at a roastery in East Haven, CT., Dennis and Jennie found the perfect space in Norwalk, CT. and purchased a Mill City 3KG roaster. They chose Norwalk as their home base because Dennis was born and raised here and because of the love and support they’ve seen for small businesses.

Our focus at Strigo Coffee is on forming direct trade relationships with farmers to find the world’s best single origin coffees and taking the time to learn the bean and roast it to perfection. We also love to play around with blends to create more complex flavor profiles. You can purchase our coffees as a single order or save money by subscribing and have it delivered straight to your home or office on a weekly, bi-weekly or monthly basis. If you own a coffee shop/restaurant/cafe and would like to sell Strigo Coffee, we also offer wholesale accounts.

Here at Strigo, we drink coffee for all occasions but our favorite time for coffee is on adventures. Being out in nature and exploring the world with a great tasting cup of coffee in hand is what fuels us and makes our world go round. You also may have noticed that we really like owls. Their wild nature and nocturnal ways are just a couple of the reasons why we love them so. The word STRIGO translates to OWL in Esperanto. 

Strigo Coffee

This naturally processed coffee from the Shakiso area has notes of strawberry and honey that will make your mouth water!

Located roughly 40km from Shakiso, Mulish Washing Station has a reputation for producing exquisite natural and washed coffees. The washing station receives coffee cherries from 880 Guji zone smallholders and, with 400 beds available to dry parchment, the station has the capacity to process 7000 kg of coffee per
hour. The launch of Mulish Washing Station in 2014 was a boon for the area farmers. The mills proximity to smallholders reduced travel time and made it easier for farmers to sell their coffee. Mulish sees its growers as the backbone of the operation and thus it is deeply committed to smallholders. The washing station not
only provides training to farmers to improve coffee growing practices, it also sponsors education in the community by building classrooms for local schools. After being processed by Mulish Washing Station this coffee was dry milled in Addis Ababa.

Guji is one of the zones of the Oromia Region of Ethiopia. Guji is named after a tribe of the Oromo people. The Guji Zone was created in September 2002, when the upland districts of the Borena Zone were split apart to create it.

Roast: Light
Acidity: Mild
Body: Medium
Varietal: Ethiopia Heirlooms: 100%
Producers: Mulish Washing Station

Ethiopia Shakiso natural

Peru has always been one of our favorite coffee origins because they consistently put out sweet and mild beans that everyone enjoys. We roast this a tad longer than our other mediums to bring out a smooth and well-developed cup which creates a full body.

The Chasquis were the messengers of the Inca empire — the fittest and most highly trained individuals; the best of the best. They would not only run messages across great distances and topographies, but helped to keep order. Our Chasqui coffee is a blend of Peru coffees that, like its namesake, are the best of the best. Coffee cherries were harvested during the June – October harvest. The cherries were machine cleaned and processed. After the coffee was dried it was sorted by color and density to ensure that only the best beans remained.

The Center Regions used to be the largest, in terms of coffee volume, but that dropped dramatically after the leaf rust crisis in 2013. Since the crisis, San Martín and Cajamarca have been expanding again, in both productivity and new planted areas.

Product image by Ravi Sarma via Flickr

Roast: Medium
Acidity: Medium
Body: Full
Process: Washed
Varietal: Caturra, Bourbon, Typica, Pache, Catimor
Producers: Various Smallholders

Peru Chasqui

This balanced-bodied Brazilian bean is roasted to perfection to bring out the yummy strawberry and cocoa flavors. It is also the base for a couple of our blends.

Our Brazil Salmo Plus 2020 is a blend of 100% Cerrado region coffees from 12 producers. In Brazil, the natural process means ripe and raisin cherries are collected, cleaned and separated by weight at washing stations. The pre-drying process occurs under the sun for between 2 to 7 days or more (farmers favor full sun-dried process whenever possible) and is finalized in mechanical driers followed by 30 days of resting in wood boxes to homogenize the dry coffee.

Cerrado de Minas is located in the northwest of Minas Gerais state. The region is a big plateau where predominant topography is flat to slightly wavy. The altitude varies from 900 to 1250 meters above sea level. The combination of well-defined seasons, abundant sunlight throughout the year, advanced farming techniques and entrepreneurial spirit forged the pillars that sustain Cerrado as we know today. Cerrado also has one of the most complex and diverse regions in the world. The area is home to roughly 5% of all species on earth.

Product image by: Mauro Halpern via Flickr

Roast: Medium
Acidity: Balanced
Body: Balanced
Varietal: Mundo Novo, Catuai Red and Yellow, Topazio, Acaia
Producers: 12 farmers from the Cerrado region

Brazil Salmo Plus natural

This decaffeinated coffee comes from the Valle del Cauca in Colombia and is processed using sugarcane. It is so good that you will never believe it’s decaf!

Located in a biological conservation corridor, Valle del Cauca lies between the National Park of Tatama and Serrania de los Paraguas. Some years ago, this region was identified by Conservation International as one of the two main conservation corridors in Colombia. Farmers in Valle del Cauca are strongly aware of the importance of the preservation of natural resources, water management and friendly environmental practices. The region was once a prominent producer of coffee, but much of the land is now dedicated to producing sugar cane.

This coffee was decaffeinated using the Sugarcane Process. The process uses an organic compound found in sugarcane – to remove 97% of the caffeine from coffee beans.

Product image by: youleks via Pixabay

Roast: Dark
Acidity: Medium
Body: Balanced
Varietal: Castillo: 72%, Caturra: 28%
Producers: Small Farms Averaging 3 Hectares

Valle del Cauca Colombia Decaf

Everyone loves the Deep House Blend with its full body and hints of chocolate. Even your tongue will be dancing!

Our Deep House Blend was created early one morning after a fun night out jacking our bodies to the beat of some good House music. We were craving a full-bodied, bold cup with hints of chocolate and dried fruit. After mixing together beans from Sumatra, Guatemala, and Colombia we came up with a satisfying coffee that tastes great as a pour-over, an espresso, from a French Press, or out of any regular coffee maker.

Acidity: Balanced
Body: Full
Origins: Brazil, Sumatra, Guatemala, Colombia

Deep House Blend

It’s bold but not bitter, nutty and chocolatey with a natural sweetness that will make you howl at the moon!

Floyd’s Espresso Blend is the perfect traditional espresso that is great on it’s own but really stands out in milk based drinks and produces a thick delicious crema. We’ve named this after our sweet dog Floyd that went over the rainbow bridge in September 2021 at 12 years of age. In honor of his loving spirit, we are donating a portion of profits from these bags to starelief.org.

ABOUT STARELIEF

STARelief is a group of volunteers dedicated to keeping pets and families together during hard financial times.  They do this by providing life-saving pet food, supplies, and veterinary care to families in need.  Their goal is to reduce the number of pets that are left behind or surrendered to local animal shelters, and to work toward a future where decisions about providing food or medical care for pets are never made on the basis of cost.

They provide assistance to:

Low income individuals and families
Physically and/or mentally impaired
U.S. Military members and their families
Homeless who own pets
Senior citizens and retirees on fixed income
STARelief shares a common passion for the love of animals and caring for families in need.

Roast: Medium Dark
Acidity: Balanced
Body: Full
Origins: Brazil, Sumatra, Guatemala

Floyds Espresso Blend

Produced by all women farmers! With flavors like dark chocolate, brown sugar and plum this coffee from the Huehuetenango region is sure to please your palate! 

In Guatemala, gender equality remains a challenge, and coffee has long been a male-dominated industry. These factors have made it incredibly difficult for women to compete and thrive in the coffee world. That’s why we’re thrilled to offer La Morena as a platform to showcase the work of women farmers across Guatemala. This year’s La Morena microlot was produced by twenty-three female farmers from Huehuetenango.

Roast: Medium
Acidity: Mild
Body: Heavy
Varietal: Bourbon, Caturra, Catuai
Producers: Multiple women farmers from the Huehuetenango community

Guatemala La Morena

Huehuetenango is the highest and driest of Guatemala’s non-volcanic regions. This renowned region owes much to the dry, hot winds that come in from the mountains of Mexico’s Tehuantepec plain. The additional heat layers protect Huehuetenango from frost and enable coffee to grow at altitudes of 2,000 masl.

Due to the high altitude, nearly all of Huehuetenango’s producers process their own coffee. Fortunately, the region has rivers and streams in abundance, so mills can be placed almost anywhere.

Guatemalan producers are constantly looking for better growing conditions: richer soil; advantageous micro-climates; and ideal shade conditions. Farmers are investing in moving to higher grounds to increase their options for growing specialty coffees. Producers are dedicating lands at higher altitudes to planting traditional varietals that produce differentiated cup qualities.

Product image by: Julian Monge-Najera via Flickr

Roast: Medium Dark
Acidity: Medium
Body: Heavy
Varietal: Bourbon, Caturra, Catuai, Typica
Producers: Various Smallholders

Guatemala Sanigua

An exotic blend of three natural process coffees from Brazil, Ethiopia, and Sumatra. This comes out great as a brewed dark roast or in any espresso machine for a thick crema and bold finish.

This blend of natural process coffees was created with the help of our friend Mack whose obsession for coffee almost outweighs our own. He is also a House DJ from the Bay area who brings together 300 of his closest friends once a year for a secret dance party in the forest. It is one of our favorite times of the year and we wanted to celebrate it with a delicious coffee blend.

Roast: Dark
Acidity: Mild
Body: Full
Origins: Brazil, Ethiopia, Sumatra

Macks Espresso Blend

Hi! Where did you get a chance to try our coffee?

We teamed up with one of Los Angeles’ most popular and hardworking DJ’s, DJ Thee-O to create the perfect blend for late nights and early mornings.

“I have always had a love for coffee. You can say that it may be as strong as my love for music and that’s saying a lot. I have always wanted to have my own blend. I was lucky to meet Dennis at Strigo Coffee and struck a friendship over House music and coffee. He sent me over some various blends which I brewed at home. I found what I believe the perfect blend to go with early mornings and late nights. Using a blend of beans from Brazil and Uganda, I think we found a great balance with a rich mouthfeel.” -Thee-O

Roast: Medium Dark
Acidity: Balanced
Body: Full
Origins: Brazil, Uganda

Strigo Coffee

3.0

Strigo Coffee

🇺🇸 United States

Served in Coffee Shops

Coffee Roasts

Brazil Salmo Plus natural

Deep House Blend

Ethiopia Shakiso natural

Floyds Espresso Blend

Guatemala La Morena

Guatemala Sanigua

Macks Espresso Blend

Nicaragua La Bastilla natural

Peru Chasqui

Thee-O's Blend

Valle del Cauca Colombia Decaf

New Coffee Review